- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon granulated sugar
- 1/4 cup warm water (105º to 115º)
- 4 cups all-purpose flour -- divided
- 1/4 cup granulated sugar
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 cup evaporated skim milk -- divided
- 1/4 cup water
- 1 large egg -- lightly beaten
- Cooking spray
- 1 1/4 cups packed dark brown sugar -- divided
- 1/3 cup dark corn syrup
- 2 tablespoons stick margarine or butter
- 3/4 cup chopped pecans
- 1 tablespoon ground cinnamon
minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.
Punch dough down; let rest 5 minutes. Roll into a 24 × 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string
or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.
Preheat oven to 375º.
Bake rolls at 375º for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.
Serving size: 1 bun
4 points each
Yield: "2 dozen"
Per Serving (excluding unknown items): 187 Calories; 4g Fat (18.6% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 105mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step 2.